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Author:
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 656
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Book Description
Author:
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 656
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Book Description
Author: Patti J. Shock
Publisher: Wiley
ISBN: 9780471544180
Category : Business & Economics
Languages : en
Pages : 416
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Book Description
Specifically for the hotel catering executive, providing an in-depth, one-stop source of on-premises catering management principles and practices. Emphasizes the details, planning, dedication, precision and versatility required to be a catering executive in today's hotel industry. Examines the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments relationships with internal divisions and external organizations. The hotel catering professional's desk reference.
Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24
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Book Description
Author: Trish Stott
Publisher: Oxford
ISBN: 9780194574631
Category : Foreign Language Study
Languages : en
Pages : 111
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Book Description
Highly Recommended is for younger trainees in the hospitality and catering industry who need English to deal with customers. This new edition has been completely revised to take account of innovations and changing practices within the sector. Key Features Topics reflect the real contexts trainees will encounter in their working lives. Emphasis on understanding and speaking English in practical situations. Two listening sections with accompanying tasks in every unit. Clear focus on key functional expressions and topic-related vocabulary. Activity section in each unit involving real-world communicative tasks. New review sections to check progress. Student's Book 28 topic-based units Tapescripts of the dialogues Six-language wordlist Language review section with exercises
Author: Cornell University. School of Hotel Administration
Publisher:
ISBN:
Category :
Languages : en
Pages : 792
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Book Description
Author: Roy C Wood
Publisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
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Book Description
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Author: Michael Flagg
Publisher: AuthorHouse
ISBN: 1496986482
Category : History
Languages : en
Pages : 609
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Book Description
Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table ! Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef. Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known during the dance band era and at the Trocadero. A chance meeting with the niece of the French Ambassador, who on his day off became his dancing partner for the swing technique with the Joe Loss Orchestra Tottenham Court Road, also gained him a visa to work in Paris at the Carltons Hotel near Montmartre, Moulin Rouge and Sacre Coeur. This opportunity enabled him to meet the Chef of Kings and King of Chefs the famous Auguste Escoffier, at a Paris exhibition. On return to London he worked at the Savoy Caf Parisien, the Grand Hotel Leicester and the Gargoyle Club, owned by David Tennant and Lady Viola Tree in demimonde Soho. In 1939 and the outbreak of war saw a move to Aldershot, where he was selected as one of eight chef instructors for the newly formed Army Catering Corps. In 1945, as the Head Chef at the Potsdam Conference he was introduced to Stalin, Truman and Churchill. In 1946 he Arthur became the first Head of Hotel and Catering at Brighton Municipal College and gained membership of the Regional Advisory Council for the first City and Guilds of London Institute qualifications in professional cookery. He was appointed as a judge for the Salon Culinaire Hotelympia International Exhibition, London. Later in 1952, he was chosen as Head of Hotel and Catering in a new purpose-built wing of Portsmouth Municipal College, which he saw grow from local to international repute. In 1964 he was seconded for two years as Principal in Hotel and Catering to the new Pusa Institute, New Delhi India and under his leadership its reputation surpassed that of the first centre in Bombay. Arthur retired in 1977 and died in 2003. He is remembered today by hundreds of former students, colleagues and friends worldwide.
Author: Michelin
Publisher: Michelin Travel & Lifestyle
ISBN: 2067208586
Category : Travel
Languages : en
Pages : 609
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Book Description
The eBook version of the updated Green Guide Ireland presents the best of the country. Experience Dublin's vibrant atmosphere, unearth Irish folklore at Castlestrange Stone, and delight in Killary Harbour's wild beauty. The guide, divided into regions for easy travel planning, takes the guesswork out of trip organization. Detailed maps, short excursions, driving itineraries and Michelin’s famed star-rating system ensure a variety of attractions and activities, as well as recommendations for the best places to eat and stay. This guide covers it all so you can craft your own travel adventure. Inside this eBook you’ll find: • Full-color photos, and plenty of detail travelers look for. • Attractions reviewed and rated, using Michelin’s renowned star-rating system, from the one-star Main Street of Wexford with its traditional 19C shop fronts, to the three-star dramatically steep Cliffs of Moher and the underground interpretive center there. • Michelin walking and driving tours for a more in-depth, personal experience of the country. Explore the Shannon Valley by car, and discover the attractive seaside resort Youghal by foot. • Comprehensive illustrated sections on modern-day Ireland, its art, history and culture, all written by experts in their fields. They cover everything from peat harvesting at Inishowen to Yeats’ country at Sligo. • Sidebars throughout the guide on such intriguing topics as the Lusitania, the sport of hurling, and the contributions made by Irish navvies. • Walk-throughs of major museums, galleries, churches and attractions; includes illustrations and floor plans. • Detailed visitor information given for every attraction, including opening hours, tour times, entry fees, phone, website. • Michelin area & city maps. • Recommendations for great places to eat/stay for all budgets. Download onto any kind of eReader (tablet or smartphone), and you’re set to go. Use the guide to orient yourself at any time with a treasure trove of 45 detailed maps, even if you’re offline with no Wi-Fi or 3G connection. With the interactive navigation, it’s easy to move within the guide. Click from the index to a point of interest or from a sight description to its location on the map. With one touch, you can even phone an establishment directly from the page or click through to a website for more information. No matter what eReader you use, the Green Guide Ireland eBook gives you the knowledge, the tools and the confidence to enjoy an Irish journey of discovery and exploration.
Author: Brenda Assael
Publisher: Oxford University Press
ISBN: 0192549715
Category : History
Languages : en
Pages : 252
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Book Description
This is the first scholarly treatment of the history of public eating in London in the Victorian and Edwardian eras. The quotidian nature of eating out during the working day or evening should not be allowed to obscure the significance of the restaurant (defined broadly, to encompass not merely the prestigious West End restaurant, but also the modest refreshment room, and even the street cart) as a critical component in the creation of modern metropolitan culture. The story of the London restaurant between the 1840s and the First World War serves as an exemplary site for mapping the expansion of commercial leisure, the increasing significance of the service sector, the introduction of technology, the democratization of the public sphere, changing gender roles, and the impact of immigration. The London Restaurant incorporates the notion of 'gastro-cosmopolitanism' to highlight the existence of a diverse culture in London in this period that requires us to think, not merely beyond the nation, but beyond empire. The restaurant also had an important role in contemporary debates about public health and the (sometimes conflicting, but no less often complementary) prerogatives of commerce, moral improvement, and liberal governance. The London Restaurant considers the restaurant as a business and a place of employment, as well as an important site for the emergence of new forms of metropolitan experience and identity. While focused on London, it illustrates the complex ways in which cultural and commercial forces were intertwined in modern Britain, and demonstrates the rewards of writing histories which recognize the interplay between broad, global forces and highly localized spaces.
Author: Cornell University. School of Hotel Administration
Publisher:
ISBN:
Category :
Languages : en
Pages : 76
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Book Description
